Moist Vanilla Cupcakes with Vanilla Buttercream Frosting
This easy vanilla cupcake recipe can be made for any occasion and only takes a few basic ingredients that you already have at home! This recipe makes 12 delicious cupcakes that are moist, fluffy and bursting with that signature vanilla flavor! These cupcakes are frosted with my favorite vanilla buttercream frosting that beats store-bought frosting any day!
Ingredients
Vanilla Cupcake
- 1 1/4 cups all-purpose flour
- 2 large eggs room temp
- 1/2 cup milk room temp
- 1 stick butter room temp
- 1/4 cup plain greek yogurt
- 3/4 cup white sugar
- 1/4 tsp salt
- 1 1/4 tsp baking powder
- 2 tsp vanilla bean paste or extract
American Buttercream Frosting
- 2 sticks unsalted butter softened
- 2 cups powdered sugar
- 2 tsp vanila bean paste or extract
- splash heavy cream optional
- pinch of salt
Instructions
- First, cream your butter with white sugar for about 5 minutes on medium-high speed. Then, add your vanilla bean paste and eggs and mix until well combined. Your batter should be smooth. Next, grab your sifter and place on top of your mixing bowl.
- Sift the dry ingredients (flour, salt, and baking powder) into the bowl. Then add your milk and greek yogurt. Mix on medium-low for about 2-3 minutes until your batter is smooth and lump free. Scrape the sides of the bowl with a spatula as needed.
- Fill your cupcake liners about 3/4 of the way full. This recipe makes 12 cupcakes. Bake at 350 degrees Fahrenheit for 20-24 minutes depending on your oven.
- While the cupcakes cook, you can make the creamy vanilla buttercream frosting. Cream the butter with a pinch of salt on high speed for 5-6 minutes. Add the vanilla bean paste and continue on high speed for another 2 minutes.
- Now add your sifted powdered sugar in 2 increments. Continue to mix on medium-high speed until fluffy. Add a splash of heavy cream after this step to make the buttercream super creamy. To get rid of any air bubbles, mix on low for a few extra minutes or use a rubber spatula to fold the buttercream back and forth.
- Once the cupcakes are completely cooled, you can frost them to your liking and enjoy You can store leftovers in an airtight container for 2-3 days in the refrigerator.